Butternut squash jalapeño quiche with phyllo dough crust.
Quiche is one of those things that I like but truly shouldn’t. First of all, I am lactose intolerant. Heavy cream AND cheese should not get anywhere close to my lips. Second, eggs. I don’t like any part of them except for the whites and they have to be cooked within an inch of their lives for me to eat it. With all this being said, I still have a great LOVE for anything quiche. Throw in some ham, bacon, spinach, kale, whatever is not wilted in the fridge, and you have an easy meal.
This recipe came from leftovers, which is the starting point for many of the meals I have made during quarantine. In a previous post Beet Me Down Salad (see link below), I used butternut squash as one of the main focal points and accompanying ingredients for my new found friends beets. The thing is I can’t eat a whole squash as a single person, so I had about half of it left and I immediately thought that a quiche experiment would be fun.
I have never made this dish but I just threw together some easy ingredients and came up with something I will continue to rework as long as Lactaid exists. This is so damn easy, there’s really is no way to mess this up.
*Make sure you follow the instructions for defrosting the phyllo dough.
1/4 cup almond milk (you can use regular milk)
1/3 cup heavy cream
1/2 teaspoon red pepper flakes
1/4 tsp minced jalapeño (if you don’t like spicy, then 1/2 tsp)
Salt (this you have to sprinkle and eye ball)
2 tbsp minced onion
3/4 cup roasted butternut squash
Phyllo dough about 6 layers
Preheat oven to 350 degrees.
In a bowl whisk eggs, milk and cream for about 1 minute. Mash the butternut squash and add it to egg mixture. Mix in all the remaining ingredients. (Feel free to get creative and throw in some proteins here like turkey or ham or bacon, bacon always works in most dishes.)
Oil the baking dish, in my case I used a small cast iron pan. Line the pan with the phyllo dough, oiling each layer as you go along including the edges. Pour the mixture into the pan. Place the quiche into the oven and bake for about 45 minutes or until a tooth pick comes out clean. If you have a pie shield you can cover the edges so they doesn’t burn, but foil paper works just fine.
Let the quiche cool for 15 minutes before serving. I get anxious to eat too but you really have to let it sit and set for a bit, trust me on this. The last thing you want is this falling apart when you slice it because the pictures will be ruined. Finish by garnishing with thinly sliced scallions.
I would serve this for brunch with a simple arugula salad with a vinaigrette made olive oil and balsamic (1 tbsp oil, 1 tbsp balsamic)
This dish would be great in the Fall during peak squash season. I hope you love it as much as I did!
Roasted beets, sautéed beet and kale greens, roasted butternut squash and seeds with a rose jam jalapeno vinaigrette. I call this dish the Beet Me Down Salad because I have always hated beets and despite the constant praise my friends would give them I refused to eat them. I finally gave in and made them […]